Belgian Blonde 4 - Beer Recipe - Brewer's Friend

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Belgian Blonde 4

205 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.51 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Monday November 8th 2021
1.067
1.012
7.2%
21.2
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,858 g Weyermann - Extra Pale Premium Pilsner Malt4858 g Extra Pale Premium Pilsner Malt 38 1.5 72.5%
536 g Dingemans - Munich MD536 g Munich MD 36.5 6.3 8%
268 g Weyermann - CARABELGE268 g CARABELGE 34 13.6 4%
201 g Weyermann - Abbey Malt201 g Abbey Malt 36.8 17 3%
34 g Belgian - Special B34 g Special B 34 115 0.5%
133 g Rolled Oats133 g Rolled Oats 33 2.2 2%
268 g Belgian - Wheat268 g Wheat 38 1.8 4%
134 g Belgian Candi Sugar - Clear/Blond (0L)134 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 2%
268 g Candi Syrup - Belgian Candi Syrup - Blanc268 g Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 4%
6,700 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Northern Brewer - Styrian Golding34 g Styrian Golding Hops Leaf/Whole 4.7 First Wort 60 min 16.5 57.6%
20 g Saaz20 g Saaz Hops Pellet 4.1 Aroma 15 min 4.2 33.9%
5 g melange - aroma5 g melange - aroma Hops Pellet 8.6 Hop Stand at 80 °C 0 min 0.52 8.5%
59 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml Lactic acid Water Agt Mash 1 hr.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
2 g Irish Moss Fining Boil 10 min.
4 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
12 g sweet orange peel Water Agt Mash 10 min.
12 g Bitter Orange Peel Flavor Mash 10 min.
6 g Coriander Seed Spice Mash 10 min.
0.25 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1.41 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 376 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1.18 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 376 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.1 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
18A. Belgian Blonde
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 75 75 25
Volvic 32.0 L
Overijse 1.0 L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 67 °C 67 °C 15 min
Steeping 69 °C 69 °C 25 min
Sparge 70 °C 70 °C 20 min
16 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 17.3
Mash volume with grains 21.5
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 18.6 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 26.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 24
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 33.7  
Equipment Profile Used: System Default
"Belgian Blonde 4" Belgian Blond Ale beer recipe by Patrick Miller. All Grain, ABV 7.21%, IBU 21.22, SRM 6.28, Fermentables: ( Extra Pale Premium Pilsner Malt, Munich MD, CARABELGE, Abbey Malt, Special B, Rolled Oats, Wheat, Belgian Candi Sugar - Clear/Blond (0L), Belgian Candi Syrup - Blanc) Hops: (Styrian Golding, Saaz, melange - aroma) Other: (Lactic acid, Fermax Yeast Nutrient, Irish Moss, Calcium Chloride (dihydrate), Gypsum, sweet orange peel, Bitter Orange Peel, Coriander Seed, Salt)
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  • Last Updated: 2022-09-02 08:37 UTC